MARGHERITA WITH RED WINE

This is perhaps one of the most well-known and used recipes for making authentic Neapolitan pizza. It is one of the simplest to make, but it truly offers a complete taste experience with pure and fresh ingredients.

Ingredienser

  1. 1 kg Caputo Pizzeria flour
  2. 600 g water (60% hydration)
  3. 30 g salt
  4. 0.7 g fresh yeast
  5. Rise at room temperature for 18-20 hours before use

Topping

  1. San Marzano tomato sauce
  2. Parmesan
  3. Mozzarella made from cow’s milk
  4. Extra virgin olive oil
  5. Basil

Baking time:

  1. 60-90 seconds in a pizza oven at 450-500 degrees Celsius.
  2. Or 3-5 minutes in a regular oven at 250-300 degrees Celsius.

Instructions:

  1. Use cold water and flour that has been kept in the refrigerator overnight or longer.
  2. Add all the water to the mixing bowl and add the yeast, flour, and salt.
  3. Start the machine on medium-low speed and let it run for about 5 minutes, then you can increase the speed slightly.
  4. After 15-20 minutes, the dough should have a temperature between 23-26 degrees Celsius, at which point the dough is fully kneaded.
  5. Take the dough out, tighten it up, and let it rest for about 2 hours on the kitchen counter covered with a damp apron to prevent the dough from forming a dry thin layer that cracks when making the pizza balls.
  6. When the dough is done resting, divide it into 250 g pieces and make pizza balls.
  7. Place the pizza balls in a proofing box or similar, cover them, and let the dough rise for 18-20 hours until about double in size.

Tomato Sauce: 

This tomato sauce is the most commonly used sauce on Italian pizza. It is easy to make, tastes fresh and good, and ensures the perfect flavor balance.

  • 400 g San Marzano tomatoes
  • 4 g Maldon salt

Crush the tomato plums with your hands or mix gently with a blender to achieve a slightly chunky consistency.